12 days of homemade Christmas presents
Day 6, Rocky Road with Sweet Dukkah🎄
Rocky road always goes down well, and this one I think will be a particular crowd pleaser thanks to the salted peanuts and gently spiced sweet dukkah.
Rocky road with sweet dukkah
Makes about 20 pieces
Prep time 10 mins
Cook time 5 mins
400g good quality milk or dark chocolate, roughly chopped
1 cup (60g) nice marshmallows, cut into pieces with scissors (I love @groundedpleasures ones)
3/4 cup (110g) salted peanuts
3/4 cup raspberry jellies or Turkish delight
Sweet dukkah, to sprinkle (recipe below)
Grease and line a 20cm x 30cm cake tin with baking paper. Melt the chocolate in a bowl of water over a saucepan of simmering chocolate. Stir the marshmallows, peanuts and jellies into the chocolate and spoon mixture into the prepared loaf tin. Sprinkle over the dukkah then place in the fridge to set for at least two hours. Once hardened, slice into even pieces and package up for your lucky friends. If it’s warm, store in the fridge.
Prep time 10 mins
Cook time 10 mins
Makes about 1 1/2 cups
I sprinkle this stuff on everything, from porridge to bircher muesli, cheesecakes, poached and fresh fruit and/or pancakes with natural yogurt. And a jar of it is a fabulous present on it’s own.
1/2 cup (65g) hazelnuts or walnuts
1/3 cup (30g) sesame seeds
2 tablespoons poppy seeds
1/2 teaspoon coriander seeds
2/3 cup raw, unsalted pistachio nuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 tsp ground cardamom
2 tbsp brown sugar
pinch of sea salt
Preheat oven to 180C. Spread hazelnuts or walnuts onto a baking sheet and toast for 5 minutes. Add sesame and poppy seeds, if using, and continue to toast for another 5 minutes.
Combine nuts in a food processor or mortar and pestle and blitz or bash until mixture resembles coarse breadcrumbs. Add sesame and poppy seeds, cardamom, cinnamon, nutmeg, brown sugar and salt to the food processor or mortar. Give another quick pulse/bash. Keep in jars or airtight container